INDIAN CHICKEN SHAWARMA

Our Mission Statement:

To deliver high quality, authentic Middle Eastern foods with a unique blend of international flavors in a hospitable and exceptional casual eatery that will meet leave our customers memorable experience.

Our Vision:

To be a popular fast food restaurant chain with several locations throughout the southwest region of the United States.

What We Do:

We provide our customers with a variety of fast food eating options. Our menu will be focused mainly on serving sandwiches. Our sandwiches are made using Shawarma blended with unique homemade sauces. Shawarma is packed-down slices of meat—often chicken, sometimes lamb grilled on a vertical broiler. The meat is marinated for as long as a day in a variety of seasonings and spices. While traditional Shawarma restaurants serve the meat on pita bread with basic garnish such as Tahini and pickle, we have chosen to be different by using breads and sauces from different international cuisines, such as but not limited to, American, Mexican, Chinese, Indian. In addition to sandwiches, we will be offering a limited selection of Shawarma pizza and salads. Domestic and imported beers will be included in our menu.

FRESH

SHAWARMA SECRET

There are several factors that contribute to getting a tasty, tender and juicy Shawarma. Other than freshness of the ingredians that are used , the two main factors are the beef cut and the sheep butt fat.

Since there are a lot of variances in the characteristics of the beef from the Middle East and US, we had to experiment with different kinds of beef and cuts. We came to the conclusion that the round tip cut is the best part of the cow in order to make a fabulous shawarma.

The pure sheep butt fat which in Arabic called “Leeya” is considered as the second factor which affects the taste and tenderness of the Shawarma. The Leeya is usually placed on the top of the Beef Shawarma con. The benefits of Liya are to add a bit of lamb taste to the beef and keep the beef con moist while it rotating over the heat.